Over 500 guests from the WMU and Kalamazoo community came to share our vision and a delicious local dinner!

A showcase of our vision for a student-led campus cafe. The open house featured potential entertainment acts in a future cafe, all in one night. The event featured student performances by a WMU jazz trio, writers from Onomatopoeia, and amusician, Taylor Clark. A cafe-like atmosphere was created with help from the Interior Design Student Organization, through their help in the creation of a “book nook” and a film screening area. The night showcased student artwork through an art show, and featured a community art project led by the I.D.E.A. association.

Twelve dishes featuring locally-sourced April produce were served. Members of the Kalamazoo community came to educate on their sustainable food practices and businesses.

Because we are so eager to share our vision with the community, this event was absolutely free!

Yoni Landeau, co-founder of Cooperative Food Empowerment Directives and experienced student-led cafe organizer, will be coming to Western Michigan University to speak about organizing on college campuses.

Yoni will be holding a workshop giving a more detailed look at campus organizing for a specific cause, a student-led cafe on campus focusing on local nutrition and allergen-free foods. Free lunch provided!

A collection of 25 different recipes featuring locally-sourced produce, in recipes that fit a wide variety of dietary needs. Members of The Campus Beet prepared all recipes for the event with the help of Chef Nick of WMU Catering Services. Surveys distributed to all attendees gave us valuable insight to which foods were favorites, how to improve recipes, and what the WMU community is looking for in a student-led cafe.

Caleb making vegan cornbread

The event highlighted the student-led cafe initiative at WMU from the past to what we are working towards today. Will Derouin of the Student Garden Organization spoke on sustainable gardening initiatives on campus and how they will join efforts with The Campus Beet in the future. Aaron Graham, a WMU Dietetics Intern and WMU Alumnus, spoke on healthy eating and the Dietetic Intern’s role in the event. Lee Hauser of Eater’s Guild described the life of a carrot from ground to plate, and told experiences in sustainable foods at WMU and in the greater Kalamazoo community.